MomLid's Meatloaf

One of my husband's favorite meals is meatloaf. It's such a simple comfort food, especially in colder weather. Discovering that I can make an excellent meatloaf in the crockpot means that we can even make it in warm weather without heating up th kitchen. I took a little from here & a little from there to make this my own! Not necessarily pretty, but beautiful to eat. MOMLID'S MEATLOAF! OVEN VERION: 1-1/2 lbs ground beef 1/2 lb ground pork 2/3 cups bread crumbs 1 envelope onion soup mix 1 tsp dried thyme 2 cloves garlic,chopped 2 ribs celery with leaves, finely chopped. 1/4 red onion chopped (optional) 2 t prepared mustard 2 t Worchestershire sauce 1/4 cup milk 1. Mix all together thoroughly - I totally advocate using your hands to moosh everthing together! (remove rings first or use gloves) 2. Form into a loaf in a pan sprayed with cooking spray. 3. Top with glaze: 1/2 cup ketchup & 1/4 cup brown sugar mixed 4. Cook at 350 degrees for 1 hour. Remove from oven, let sit 10-15 minutes before slicing CROCKPOT VERSION:

1. Form into a loaf and place on foil in crockpot. 2. Place the cover on your slow cooker and cook on low for 6-8 hours or on high 3-4 hours (until meat thermometer reads 160) Note: Cooking times are just a guideline. Slow cookers cook differently depending on size and make/model. It is recommended that you test times in your slow cooker for all new recipes.

Melt-In-Your-Mouth Meat Loaf (For the Crock Pot)

INGREDIENTS: 2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1/2 cup sliced fresh mushrooms or more, to taste 1 1/2 pounds ground beef 1/2 cup ketchup ¼ cup brown sugar 2 teaspoons ground mustard 1 teaspoon Worcestershire sauce DIRECTIONS: 1. Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours. 2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting. allrecipes.com

Cheesy Stuffed Meatloaf

Serves: 6 Cooking Time: 55 min What You'll Need: • 2 pounds lean ground beef • 3 slices white bread, torn into small pieces • 2 eggs • 1/4 cup prepared yellow mustard • 1 teaspoon salt • 1/8 teaspoon black pepper • 2 cups (8 ounces) shredded sharp Cheddar cheese • 2 scallions, sliced • 1 cup barbecue sauce, divided What To Do: 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a medium bowl, combine ground beef, bread, eggs, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle. 3. In a small bowl, combine cheese and scallions; mix well. Sprinkle cheese mixture evenly over ground beef. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish. 4. Pour half of barbecue sauce over beef roll and bake 45 minutes. Remove from oven, pour remaining sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice and serve. MrFood.com

Cheese & Spinach Meat Loaf Muffins

INGREDIENTS: 1 1/2 pounds lean ground beef 3/4 cup crumbled blue cheese or gorgonzola 1/2 cup diced onion 1/2 cup Italian bread crumbs 1/2 cup chopped fresh spinach 2 eggs 2 tablespoons Worcestershire sauce DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. 2. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. 3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Hamburger Meal in One

Serves: 4 Cooking Time: 40 min What You'll Need: • 1 pound ground beef • 1/2 cup crushed butter-flavored crackers • 1/4 cup chili sauce • 2 large potatoes, thinly sliced • 1 large onion, thinly sliced • 2 green and/or red bell peppers, cut into 1-inch chunks • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 (10 ¾-ounce) can condensed cream of mushroom soup What To Do: 1. Preheat oven to 400 degrees F. In a medium-sized bowl, combine ground beef, cracker crumbs, and chili sauce; mix well. Form into 8 patties and set aside. 2. Coat four 12- x 18-inch pieces of aluminum foil with cooking spray and top each one with equal amount of potatoes, onion, and green pepper. Sprinkle salt and pepper evenly over vegetables. 3. Place 2 beef patties over each pile of vegetables and top each with an equal amount of soup. Seal each foil packet and place on a large baking sheet. Bake 40 to 45 minutes, or until beef is no longer pink and vegetables are tender

Beef Taco Rice Skillet

Ingredients o 1 lb ground beef o 1 (1 1/4 ounce) envelopes taco seasoning mix o 1 1/2 cups water o 1 cup thick & chunky salsa o 1 cup frozen whole kernel corn o 1 1/2 cups uncooked instant rice o 3/4 cup shredded taco blend cheese o 1 cup shredded lettuce o 1 medium tomatoes, chopped o sour cream, if desired

Directions 1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. 3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. 4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Smoky Beef Chili with Tortilla Chip Crust

Ingredients: • 4 1/2 lb. beef chuck roast, cut into 1-inch cubes • Kosher salt and freshly ground pepper, to taste • 5 Tbs. vegetable oil • 3 large yellow onions, diced • 2 carrots, peeled and diced • 1 celery stalk, diced • 2 red bell peppers, seeded and diced • 10 garlic cloves, minced • 2/3 cup chili powder • 2 Tbs. ground cumin • 1 Tbs. dried oregano • 2 tsp. ground coriander • 1 cup beef broth • 2 cans (each 28 oz.) crushed tomatoes • 1 can (15 oz.) kidney beans, rinsed and drained • 1 can (15 oz.) black beans, rinsed and drained • 1/4 cup finely ground cornmeal • 8 oz. sharp cheddar cheese, shredded • 3 cups tortilla chips • Guacamole for serving • Sour cream for serving

Directions: Season the beef generously with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Add one-third of the beef and sear until well browned on all sides, 6 to 8 minutes. Transfer to a large bowl. Sear the remaining beef in 2 more batches, warming 1 Tbs. oil in the insert before searing each batch. Reduce the heat to medium and warm the remaining 2 Tbs. oil. Add the onions, carrots, celery and bell peppers and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chili powder, cumin, oregano and coriander and cook, stirring constantly, for 1 minute. Add the beef, broth and tomatoes, and season with salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the meat is tender, about 5 hours; during the last 30 minutes of cooking, stir in the kidney beans, black beans and cornmeal. Fill the chamber of a handheld smoking gun with mesquite wood chips according to the manufacturer’s instructions. Place the nozzle directly above the chili, cover the slow cooker tightly with plastic wrap and smoke the chili. Repeat the smoking with another chamber of chips. Remove the nozzle and cover the slow cooker tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Fill the chamber of the smoking gun with mesquite wood chips. Place the cheese in a pie dish, place the nozzle directly above the cheese, cover the dish tightly with plastic wrap and smoke the cheese. Remove the nozzle and cover the dish tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Position a rack in the middle of an oven and preheat the broiler. Top the chili evenly with the tortilla chips and sprinkle with 1 cup of the cheese. Transfer the insert to the broiler and broil until the cheese is melted, about 4 minutes. Serve with the remaining cheese, guacamole and sour cream alongside. Serves 10 to 12. Williams-Sonoma Kitchen

Beef Sliders Stuffed with Walnuts and Gorgonzola

INGREDIENTS: 1 teaspoon olive oil 4 slices bacon, finely chopped 1/2 cup finely chopped shallots 2 cups finely chopped button mushrooms 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 egg, lightly beaten 1 pound ground beef (10% fat) 4 ounces Gorgonzola (or blue cheese), divided into 16 portions 32 California walnut halves 16 small dinner rolls*

DIRECTIONS: 1. Heat oil in a heavy saucepan over medium heat and saute bacon until just cooked but not crisp. 2. Add shallots and cook until translucent. Add mushrooms and continue cooking until water evaporates, about 5 minutes. 3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over-mixing. 4. Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty. 5. Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments

Skinny Cheeseburger Dip

Ingredients • 1/2 lb. 95% lean ground beef • 1/2 cup evaporated skim milk • 1 cup Rotel tomatoes (or diced tomatoes with chiles) • 2 cups reduced fat cheddar cheese • 1/2-1 tbsp yellow mustard • Salt and pepper to taste • Optional: up to 1 tbsp Frank’s hot sauce • 1/2 cup sliced green onions

Instructions 1. In a skillet, brown the beef and drain off any excess fat. 2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer. 3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted. 4. Stir in the scallions and serve with baked chips. 5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken Points: 3 weight watchers pointsplus Servings: 10 servings Serving Size: 1/4 cup

Slow Cooker Mongolian Beef

INGREDIENTS: 1 pound flank steak, cut into bite-size pieces 1/4 cup cornstarch 2 teaspoons olive oil 1 onion, thinly sliced 1 tablespoon minced garlic 3 large green onions, sliced diagonally into 1/2 inch pieces 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger root 1/2 cup hoisin sauce

DIRECTIONS: 1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. 2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Meat Loaf With Bacon

Serves 8 Hands-On Time: 21m Total Time: 2hr 00m Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 1 large celery stalk, chopped • 2 garlic cloves, minced • 1 jalapeno pepper, chopped with seeds • 2 teaspoons kosher salt • 1/2 teaspoon ground cumin • 1/4 teaspoon ground nutmeg • 2 eggs • 1/2 cup milk • 1/2 cup tomato sauce or ketchup • 1 cup dry bread crumbs • 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb) • 4 strips thick-sliced bacon

Directions 1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in. 2. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.

Sloppy Potatoes

Ingredients • 4 large Russet or sweet potatoes, scrubbed and dried • Olive oil cooking spray • Salt and pepper • 1 tablespoon olive or vegetable oil • 1 pound ground turkey or beef • Salt and pepper • 1 tablespoon cumin, a scant palmful • 1 tablespoon coriander, a scant palmful • 1 tablespoon chili powder, a scant palmful • 1 onion, finely chopped • 2 to 3 cloves garlic, finely chopped • 1 tablespoon light brown sugar • 1 tablespoon cider vinegar • 2 tablespoons Worcestershire sauce • 1 cup tomato passata or purée • 1 1/2 cups shredded cheddar cheese • Chopped scallions and chopped pickles, for garnish Yields: 4

Preparation Preheat oven to 425ºF. Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour. Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or purée and simmer over low heat to develop flavor. Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!

Meatball Patty Melts

Ingredients • For the Warm Balsamic Marinara Ketchup: • 2 cloves garlic, finely chopped • 1/4 cup tomato paste • 1/4 cup beef stock • 3 tablespoons aged balsamic vinegar • 3 tablespoons brown sugar • 1/2 teaspoon dried oregano • 1/2 teaspoon crushed red pepper flakes • 1 15-ounce can tomato sauce • A few leaves basil, torn • • 2 slices white bread, crusts trimmed and crumbled • Milk, to soak bread • 1 1/2 pounds ground beef and pork combined • Salt and pepper • 1/4 cup flat-leaf parsley, finely chopped • 2 cloves garlic, finely chopped • 3 tablespoons onion, grated or 2 teaspoon granulated onion • 1/2 cup grated Parmigiano-Reggiano cheese • Olive oil, for drizzling • 8 slices good quality Italian-American bread with sesame crust, 3/4 inch thick • Melted garlic butter, for brushing • 8 slices mozzarella cheese (deli sliced) • 8 slices Provolone cheese Yields: 4

Preparation Combine garlic, tomato paste and stock in small pot, and stir to warm and loosen tomato paste. Add vinegar, brown sugar, oregano, red pepper and tomato sauce, and bring sauce to a bubble. Add basil and reduce heat to low simmer, simmer to thicken, 20 minutes. Soak torn and crumbled bread in milk to soften. Place the ground meats in bowl. Squeeze excess milk from bread, add the crumbs to meat and season with salt and pepper. Add parsley, garlic, onion or granulated onion, and grated cheese; mix to combine. Form 4 large patties making them thinner at the center for even cooking. Drizzle hot grill or griddle over medium-high heat with olive oil, cook patties about 8-9 minutes turning once and remove. Brush 1 side of sliced bread with garlic butter. Build 4 sandwiches with buttered sides facing out layering bread, ketchup, mozzarella cheese, patty, provolone cheese, ketchup and bread. Griddle or grill until deeply golden and melted. Pass any extra ketchup at table. Rachael Ray

Meatloaf Cakes

Ingredients • For the meatloaf cakes: • 1 1/2 pounds ground beef • 4 slices bread, crumbled into small pieces or 3/4 cup dried breadcrumbs • 1 large egg • 1/4 cup chopped onion • 1/4 cup lemon juice • 2 teaspoons seasoned salt • • For the sauce: • 1/4 cup ketchup • 1/4 cup brown sugar • 1 teaspoon dry mustard • 1/4 teaspoon ground cloves • 1/4 teaspoon ground allspice Yields: 6 small meatloaf cakes (3 to 6 servings)

Preparation For the meatloaf cakes: Heat oven to 350ºF. In a large mixing bowl, combine the ground beef, crumbled bread or breadcrumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce. In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes read 165ºF in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately. Recipe courtesy of Ann Romney

Beef and Bean Enchilada Casserole

Yield: 6 to 8 servings Prep Time: 25 min Cook Time: 40 min Ingredients: 1/2 pound lean ground beef 1/2 cup chopped sweet onion (about 1/2 medium) 1 teaspoon chili powder 1/2 teaspoon ground cumin One 15-ounce can pinto beans, drained and rinsed One 4-ounce can diced green chiles 8 ounces sour cream (light is fine) 2 tablespoons Gold Medal® All-Purpose Flour 1/4 teaspoon garlic powder Eight 6-inch corn tortillas 1 1/2 cups enchilada sauce (recommend homemade- but canned is fine) 1 1/2 to 2 cups mixed Cheddar- Jack cheese Topping suggestions: sour cream, guacamole, chopped tomatoes

Directions: 1. (if serving right away): Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray. 2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside. 3. In a medium bowl, whisk together the sour cream, flour and garlic powder. 4. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking. 5. To bake: Remove plastic wrap, cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately. Tips: *If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend. *Suggestions for additional layers: corn, olives, feta cheese *Change-it-Up: Sub canned chili beans or black beans for the pinto beans (undrained).

Cowboy Nachos

2 - (16-oz.) cans Pinto Beans, drained 2 - teaspoons hot sauce 1 - teaspoon minced garlic 1/2 - teaspoon freshly ground pepper 3 1/2 - cups shredded Braised Beef Brisket(can also use leftover steak or roast) 1 - tablespoon canola oil 1/2 - cup taco sauce 1/4 - cup pan drippings from Braised Beef Brisket or beef broth 1 - (9-oz.) package round tortilla chips 1 - (8-oz.) block Monterey Jack cheese, shredded Pico de Gallo (recipe below)

Additional Toppings: guacamole, sour cream, pickled jalapeno pepper slices Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. If you do not have any beef broth will do just fine. Cook 2 minutes. To assemble the Nachos: In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top. Pico de Gallo 5 - whole Plum (roma) Tomatoes ½ - whole Large (or 1 Small) Onion 3 - whole Jalapeno Peppers Cilantro Lime Juice Salt To Taste Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again

Cheesy Cheeseburger Casserole

Ingredients • 1 tablespoon plus 1 teaspoon kosher salt • 1 16-ounce package elbow macaroni • 2 pounds ground beef • 1 large onion, chopped • 2 8-ounce cans tomato sauce • 1/8 teaspoon freshly ground black pepper • 1 cup (8 ounces) ricotta cheese • 1/4 cup (2 ounces) sour cream • 1/3 cup chopped green bell pepper • 1/3 cup chopped scallions • 1/2 cup (2 ounces) shredded Cheddar • 1/4 cup (1 ounce) shredded mozzarella • 1/4 cup chopped fresh parsley Yields: 6

Preparation Preheat the oven to 350º F. Bring a large pot of water to a boil. Add 1 tablespoon of the salt to the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well. Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet and stir in the tomato sauce, the remaining 1 teaspoon of salt, and pepper. Bring to a simmer over a low heat while preparing the remaining ingredients. Combine the ricotta, sour cream, bell pepper, and scallions in a medium bowl. Spread half of the pasta into the bottom of a 9×13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the Cheddar and mozzarella. Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.* Recipes often tell us to let meat or casserole “rest” for ten minutes before carving or serving them. If you cut into the cheeseburger -- or any -- casserole when it comes right out of the oven, the pieces will be runny and won’t hold together. By allowing casseroles to sit for a bit and reabsorb some of the melted cheeses and liquid ingredients, the food will hold together for easier serving. And those casseroles are hot. Too hot to eat when they come right out of the oven. So let them be for ten minutes before digging in. David Venable

SLOW COOKER CRANBERRY DIJON ROAST

The Ingredients. serves 4 to 6 3 - 4 pounds meat (pot roast, pork roast, tri-tip, short-ribs, chicken thighs) 1 (14-ounce) can cranberry sauce 1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes 8 cloves garlic, smashed (peeled first!) 2 tablespoons soy sauce 2 tablespoons prepared Dijon mustard

The Directions. I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the Dijon is evenly distributed. Pour over the top of the meat. Cover, and cook on low for 7 hours or on high for 4 hours. I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

Churrasco Steak

Serves: 5 Cooking Time: 3 min Ingredients • 1 bunch fresh parsley, chopped (about 1 cup) • 2 cups olive oil • 1/4 cup fresh lime juice • 6 garlic cloves, chopped • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices

Instructions 1. In a medium bowl, combine all the ingredients except the beef; whisk until well combined. Reserve 1/2 cup of the marinade; cover and set aside until serving time. 2. Place the beef in a shallow dish and pour the remaining marinade over the top. Cover and marinate overnight, or at least two hours, in the refrigerator. 3. Preheat the grill to medium-high heat. Drain the beef, discarding any excess marinade. 4. Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the cooking. 5. Stir the reserved marinade and serve immediately over the beef. Options There are many variations of this dish, including using vinegar instead of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to the marinade. After you try it as above once or a few times, you just may want to get adventurous with some of these (or your own) options

Cheesesteak Egg Rolls

Ingredients • 3 tablespoons EVOO – Extra Virgin Olive Oil • 3/4 pound ground chuck • Salt and pepper • 1 onion, chopped • 2 cubanelle peppers, chopped • 2 tablespoons Worcestershire sauce • 1 package egg roll wrappers • All-natural cooking spray • Sesame seeds, for sprinkling • For the provolone cheese sauce: • 4 tablespoons butter • 3 tablespoons flour • 2 cups milk • Salt and pepper • 2 cups provolone cheese, shredded • Yields: 10-12 eggrolls

Preparation Preheat oven to 375ºF. Heat EVOO in a skillet over medium-high heat. Add ground chuck and brown, breaking it up into small pieces as it cooks, about 5 minutes. Add onion and peppers to the pan. Season with salt and pepper. Let cook about 2 minutes, or until onions are tender. Mix in Worcestershire sauce, turn off the heat and set aside. To wrap egg rolls, brush water around edges of each wrapper, as you roll them. Position wrappers on an angle on your work surface. Place about 1/4 cup of the meat mixture in the center of each wrapper and tuck the sides to form a long, skinny roll. Place onto a wire rack set on top of a sheet pan. Spray egg rolls with cooking spray and sprinkle with sesame seeds. Bake 20-25 minutes or until brown. For the provolone cheese sauce, melt butter over medium to medium-high heat in a sauce pot. Whisk in flour, cook 1-2 minutes, then whisk in milk and season with salt and pepper. Cook to thicken, adjust seasoning. Stir in cheese and remove from heat. Slice in half diagonally and serve hot with dipping sauce or Provolone Cheese Sauce alongside.